I developed this for the Firkin variety we grew last year - sadly, we have none this year - however, any large-ish tomato will do. I wouldn't use all cherry varities though as the skin:flesh ratio may make it a bit fibrous. It's really quick on the preparation side as there's no skinning, cooking consists of leaving it in the oven for a bit. To be honest, the most time consuming element is handwashing my liquidiser afterwards as it's not dishwasher proof!
Ingredients:
Tomatoes - lots of - cut into rough chunks
Olive oil - glug of
Balsamic vinegar - glug of
Onions - a couple - cut into rough chunks
Seasoning
Method:
1. Bung everything into a roasting pan & mix it all about.
2. Put in the oven at a low temperature (gas mark 3 or less).
3. Check after 30 mins & give it a stir if it's looking charred (a little charring adds flavour). After about an hour, it should be done.
4. Blitz in blender, decant into freezer proof tubs.
Some fresh herbs can add extra flavour - thyme, oregano, rosemary, basil etc. I tend to add them pre roasting with the exception of basil which I leave until towards the end as it's a bit less robust.
No comments:
Post a Comment